Tag: garlic parmesan mashed poatoes

What’s for supper? Vol. 321: Fly me to taboon (and let me play among za’atar)

Busy busy! Aren’t we all! Here’s what we had this week, including two birthday cakes (and this is why we don’t really do St. Lucy’s day or St. Nicholas day or what have you. December is already full up): 

SATURDAY
Benny’s birthday party! Pizza and cake

Benny had an ancient Egypt-themed birthday party. More guests than expected showed up, and it was a little bit bananas, and they were less interested in the activities we planned (making necklaces out of clay cartouches with their names in hieroglyphs; getting eye makeup and posing in the sarcophagus photo booth; and doing a toilet paper mummy wrapping contest) and more interested in running around screaming. But we powered through. We decorated with gold and blue plastic tablecloths tacked onto the walls, with details added with a Sharpie. 

and we did get a few sarcophagus shots

and the birthday girl was highly pleased with the cake.

I made two nine-inch square cakes and one deep loaf cake, and just kept carving them up and stacking the pieces on top of each other and sticking them together with icing, and by the time it looked like a pyramid, there was very little left over

I frosted it with tub frosting and pressed colored sugar into the sides, added lines with a toothpick, and then made some camels and trees with chocolate melting discs, and pressed those into the sides, with crushed graham crackers for sand. 

Uh, the reason it says “HAPY BIRTDAY” is because I showed her the cool golden letter candles I had bought, and asked if they were good for her cake, and she said, “Yes, as long as there are 11 of them.” Of course there are 13 letters in “happy birthday,” so I suggested “hapy birtday,” and that worked for her.

This is my #1 parenting rule: Discuss expectations ahead of time, and you will save everyone so much heartache. 

SUNDAY
Chicken burgers, chips, broccoli 

Aldi had a clearance on their bottles of that garlic aioli mayo stuff, so I bought several bottles. I complain a lot when people clutter up my limited cabinet space with unnecessary bottles, but we’re talking about garlic aioli may stuff here. I’m not sharing a picture of my chicken sandwich because I put a disgusting amount of mayo on and it looks obscene. 

I also got crafty real quick on Sunday and did a fast project I’ve been saving the materials for for a while: This pretty pinecone zinnia wreath. 

Some pinecones, not all, really look like zinnias on their undersides, especially if you paint them. I clipped the tops off with garden shears, leaving the central “spine” mostly intact; hot glued them to a grapevine wreath from the thrift store, painted them with tempera, and then picked out a few of the vines of the wreath in two shades of green. I considered adding ribbon or berries, but it’s so bright and simple, I think I like it this way.  The wreath has a kind of wild grass look, which reminds me of Cape Cod, which is where I gathered the pine cones. 

MONDAY
Ham, peas, garlic parmesan mashed potatoes

Just in case they forgot who’s the best mother in the whole world: Ham, peas, and mashed potatoes, that’s who. 

Here’s my garlic parmesan mashed potato recipe, should you need it:

Jump to Recipe

TUESDAY
Mussakhan and taboon, feta cheese, pomegranates, meghli and sahlab

This meal really got away from me, in the best way. I had spotted this recipe for mussakhan a while back. It’s apparently the national Palestinian dish, and it’s easy and delicious: Sumac chicken with onions. If you like middle eastern food, this hits all those best notes. It has not just sumac, but allspice, cumin, cinnamon, lemon, and garlic. You slash the chicken (I used drumsticks and thighs) across the grain and rub the marinade in, and let it marinate several hours with sliced red onions, and then you just roast it in the oven. 

What puts it over the top is, right at the end, you brown up some pine nuts in olive oil and sprinkle these over the top, along with some flat leaf parsley and a little extra sumac. 

What puts it into the stratosphere is you serve it oven taboon, which is a dimpled, chewy flatbread which is supposed to be made in a clay oven or at least on a pizza stone, but guess what? I made one big giant slab o’ taboon on a sheet pan in my regular oven and it was AMAZING. 

I had to run out and buy bread flour, so I almost decided to just pick up some store bought pita instead, but I’m so glad I went for the homemade taboon.

Here’s the recipe:

Jump to Recipe

IT’S SO EASY. You guys know I’m kind of a dunce with baking and with bread in particular, but this was an unqualified success. I just mixed up the ingredients in my standing mixer, let it rise for an hour or so, scronched it and let it rest for ten minutes, and then rolled it out and stretched it into the pan, and baked it while the chicken finished cooking.

So at dinner time, I put the piping hot taboon on the table and then I served the chicken right on top of the bread, and poured all the cooking juices over it, and sprinkled the sizzling pine nuts over that, and finished with the parsley and sumac. 

Everyone just grabbed some chicken and tore off whatever bread they wanted and, oh man, it was fantastic. 

I wish I had taken some pictures of the inside of the taboon, but it was just barely browned and crisp on the bottom; the top was a little bit chewy, and the inside was fluffy and pillowy. So nice. The little dimples sop up the juices. 

I also had some feta cheese because I bought too much for spanakopita for Thanksgiving; and I had a bunch of pomegranates I got for Benny’s Egypt party and forgot to serve. So that went perfectly. 

I also suddenly remembered that, this summer, I had bought two pudding mixes: meghli and sahlab.

I had no idea what either of these were; I just liked the names, and I love puddings of all kind. The sahlab required you to add four cups of milk and heat and stir until it thickens, and then you can either drink it as a hot beverage, or else chill and serve as a pudding; the meghli required four cups of cold water, heat and stir to boil, and then chill. 

I chilled them both and served them with dried coconut. (Sorry about the inelegant picture. I was absolutely stuffed with food and could not be bothered to get up and find a pretty ramekin at this point.)

The sahlab had a pleasant silky texture, but tasted very strongly of rosewater and not much else, and I’m not a big fan. Rosewater just tastes like perfume to me. The kids liked it, though. If you like rosewater, I definitely recommend this mix. It was very easy to make.

The meghli was weird but nice. I liked the flavor, which is apparently predominantly anise, caraway, and cinnamon. I didn’t really taste the anise, but really mainly the cinnamon. But the flavor wasn’t really strong enough, though, and it tasted watery, and that was a little off-putting. It was also kind of pulpy. It’s possible I made it wrong, although all I had to do was stir it, so I don’t know how I could have messed it up! I might try it again and see if it comes out different. 

But all in all, a fantastic meal, very popular. Four new foods! It was a little expensive just because of the pine nuts and sumac, but I’m going to shop around and see if I can find them for cheaper, because I want to make this whole meal again. 

WEDNESDAY
Muffaletta sandwiches, fries 

It’s been a while. The olive salad turned out particularly nice, who knows why. I threw in two cans of black olives, one jar of green, and one jar of kalamata, a few pepproncini, some mild banana peppers, a bunch of red wine vinegar and olive oil, and a bunch of flat leaf parsley, and I think that’s it. I had some marinated red peppers, but they got shoved into the back of the fridge and froze. 

I served it on baguettes. For meats and cheese, I came up with leftover ham, genoa salami, hard salami, and some good provolone. None of this – not the olive salad, not the meats, not the bread, not the proportions of any of it – is authentic muffaletta, but it tasted good, and hardly anyone went and had cereal, so. 

I’m trying SO hard not to eat a meal’s worth of snacks while I wait for supper time, so instead I made a salami rose 

and that has made all the difference.

THURSDAY
My birthday!

Now I am 48! So far, it’s better than being dead.

The day started out a little squalid, and I drove the kids to school while Damien drove some to the dentist, then I drove to the dentist, while he drove one of them home because we got confused about the work schedule, then I drove some of them from the dentist to school, then I did a little Christmas shopping, then home, then drove the kid to work and picked up a prescription, then went home and had a telehealth doctor visit where I was like “I’m not really fine” and she was like “yes you are” and I was like “oh ok”; and then we had to go to a meeting where they were like, how are you suckers going to pay for your kid to go to Rome, eh? And we were like, duh, I dunno, she managed to sell three pots of poinsettias and we thought that would cover it, but apparently not.

BUT THEN, that was all the things we had to do! and Damien offered to take me wherever I wanted to go, and I really wanted to go get pizza. I chose eggplant, artichoke, anchovy, and garlic, and it was frickin delicious. 

I also laughed my head off because, as I ate, I watched as the cashier tell this teenage boy that he had been noticed trying to walk out with one of the restaurant’s two-foot glittery reindeer decorations hidden under his shirt, and they weren’t going to make a big deal about it because it was Christmas, but he needed to give it back. Teenage boys are so dumb. Just, so dumb. How are they even alive. 

And then we went home and everyone showered me with lovely, thoughtful presents

and Clara had baked me a spectacular cake

It was a coconut cream cake from Sally’s Baking Addiction, to which she had added lime zest and crushed pineapple, both brilliant ideas. Oh, what a moist, wonderful cake. So it was a great birthday! I felt very cherished and cared-for. Also, earlier, I was supposed to pick up the kids from school, but instead Damien did it, and I just took a nap. And he came home with flowers. 

FRIDAY
Pizza

It is a snow day. A snow day that they told us about the day before, so we just turned off the alarms and slept in! I slept kind of late and now I’m scrambling to get caught up. Good thing we’re having pizza. 

 

Print

Garlic parmesan mashed potatoes

Ingredients

  • 5-6 lbs potatoes
  • 8-10 cloves garlic, peeled and smashed
  • 8 Tbsp butter
  • 1-1/2 cups milk
  • 8 oz grated parmesan
  • salt and pepper

Instructions

  1. Peel the potatoes and put them in a pot. Cover the with water. Add a bit of salt and the smashed garlic cloves.

  2. Cover and bring to a boil, then simmer with lid loosely on until the potatoes are tender, about 25 minutes.

  3. Drain the water out of the pot. Add the butter and milk and mash well.

  4. Add the parmesan and salt and pepper to taste and stir until combined.

Print

taboon bread

You can make separate pieces, like pita bread, or you can make one giant slab of taboon. This makes enough to easily stretch over a 15x21" sheet pan.

Ingredients

  • 6 cups bread flour
  • 4 packets yeast
  • 3 cups water
  • 2 Tbsp salt
  • 1/3 cup olive oil

Instructions

  1. Mix the flour, salt, and yeast in the bowl of a standing mixer.

  2. While it is running, add the olive oil. Then gradually add the water until the dough is soft and sticky. You may not need all of it. Let it run for a while to see if the dough will pull together before you need all the water. Knead or run with the dough hook for another few minutes.

  3. Put the dough in a greased bowl, grease the top, and cover with plastic wrap. Let rise in a warm spot for at least an hour until it has doubled in size.

  4. Preheat the oven to 400. Put a greased pan or a baking stone in the oven to heat up.

  5. If you are making separate pieces, divide it now and cover with a damp cloth. If you're making one big taboon, just handle it a bit, then put it back in the bowl and cover it with a damp cloth. Let rest ten minutes.

  6. Using a little flour, roll out the dough into the shape or shapes you want. Poke it all over with your fingertips to give it the characterstic dimpled appearance.

  7. Bake for 10-12 minutes until it's just slightly browned.

What’s for supper? Vol. 311: In which I go astray with lemons

Apparently it is Friday! I had no idea. Follow me for more organizational tips. 

Like most of the country, we’re feeling a bit pinched financially, so I’m trying to pare things down a bit. I stuck to my usual method (looking up the supermarket flyers and basing the menu around the meat and produce that’s on sale), but I was a little more severe about it than usual, and managed to slice quite a bit off the grocery bill this week, so that felt good. We still ate pretty well. Here’s what we had:

SATURDAY
Fancy chicken sandwiches, raw broccoli, fake Pringles

Just regular chicken burgers, but on ciabatta rolls, with red onion, tomato, aioli mayo, and smoked gouda (which was on sale). A very pleasant, flavorful sandwich. 

If you are wondering what the difference is between aioli and mayo, aioli is made with garlic and olive oil and and mayo is made with egg yolks and canola oil. I suppose aioli mayo is made with eggs, olive oil, and garlic, although I didn’t check the label. Just slathered that stuff on.

SUNDAY
Apple pancakes, sausages, OJ; gingerbread cake with lemon frosting

Damien had to go to Florida for a quick business trip, so we did the ol’ “Daddy’s away, let’s just have pancakes” routine. You know how, when you’re making pancakes, the first batch turns out terrible? This was like that, except all the other batches were also terrible. I have no idea what my problem was, but I absolutely massacred these pancakes. I also got very frugal and chopped up and threw in some quite elderly apples that I probably should have just let go in peace. The kids were very gracious, though, and ate everything up. 

I had more success with dessert, which was a belated birthday cake for Clara. I used the King Arthur gingerbread cake recipe. I am a pretty poor baker, prone to mid-recipe panics and irrational sulks, but King Arthur has saved my bacon more than once, and I recommend them if you are a baker who lacks confidence.

This is a classic gingerbread cake recipe, with coffee, plenty of molasses, and all the cozy autumn spices.

I made a double recipe and baked it in silicone rounds, and they turned out lovely. 

You’re supposed to serve gingerbread with just a dusting of confectioner’s sugar, or maybe some whipped cream, or possibly a light glaze, but this was a birthday cake, so I went whole hog and made a big batch of thick lemon buttercream frosting. I followed this Sally’s Baking Addiction recipe (it’s just a basic buttercream recipe, made with heavy cream, plus fresh lemon juice and lemon zest), and that, too, turned out lovely, very rich and lemony, and a pleasant pale yellow (more so than it looks in the photo below). Here I have just tossed a handful of lemon zest on top. 

Then I got the brilliant idea to candy some lemon slices for garnishes. I have candied lemon peel before, for lemon meringue pie, but I wanted something a little more flashy, so I bought a bunch of hard lemon candies, smashed them with the marble rolling pin I got at the dump

and — okay, here is where I went astray. 

First I sliced up some lemons and laid them on a pan on parchment paper. My first mistake is I should have laid them on paper towel, or something absorbent, because lemons do weep. My second mistake is that I smashed the candies and then decided I would melt them in the microwave and pour the melted candy over the lemon slices. This . . . kind of worked. 

But the candy started sort of boiling before it was completely melted all the way through, and I was afraid of ruining it, so I didn’t have a lot to work with. 

What I should have done, maybe, was sprinkle the crushed candy bits over the lemon slices and put the pan in the oven to melt it all together that way. I think. You can see that I also didn’t take out the seeds. I remember making the decision not to do this, and telling myself it would be more authentic or something, but obviously I just didn’t feel like picking the seeds out. 

Anyway, I ended up with more or less candied lemon slices that were a tiny bit floppier than I would have liked, and a little bit weepy. As someone who got a little bit weepy over a Gary Larson cartoon yesterday, I really cannot judge the lemons for this. 

Then I watched my ten millionth video on how to frost a cake, frosted the cake, loused it up completely like I always do, and decorated it with sort-of candied lemon slices, marigolds (which are edible), and some candied ginger slices. I also threw on some candy squiggles that I had the foresight to make, once I realized that the candy was going to end up squiggly whether I wanted it to or not. And it turned out kind of pretty!

Weird, but pretty. The candy squiggles give it a bit of a doctor’s signature look, which I always think is nice. And see, you can see how the lemons are weeping.

There there, lemons. 

Actually, I think it’s the lemon candy that’s weeping. It’s too bright to be lemon juice. I don’t know. Well, the cake itself was good. Moist and dense, but still tender, and not gummy.

The lemon frosting was maybe a little too sweet, but that’s buttercream for you. A successful cake overall, I thought. 

MONDAY
Pasta with meat sauce

Damien was still away, so I reverted to an old kid-friendly meal: twisty pasta with jarred spaghetti sauce and ground beef. I did fry up a chopped onion, but I think that’s as far as I went with the seasoning. And wow, was it bland. I used to cook like this all the time.

TUESDAY
Pizza

Tuesday was a little experiment: I made just three pizzas, to see if it would be enough. In our heyday, I would make six extra-large pizzas, and there would only be scanty leftovers. As the family shifts and the birdies fly the next, I keep decreasing how many pizzas I make, and this week I had to acknowledge that, when I make four pizzas, there are leftovers hanging around all week long. So I made three, and there were three or four pieces left after everyone ate. This does not sit right, but the data is in. 

Here is a pie chart demonstrating how much pizza our family ate:

Tee hee. (Then we ate the rest of it.)

WEDNESDAY
Fried chicken, mashed potatoes, biscuits

Last week, while frying chicken for the chicken biryani, I thought to myself that I really ought to try frying chicken for a main course again, because it was surprisingly simple and easy, and why not? 

So, the answer to this question is: Frying up six or seven pieces of chicken to go in a larger dish later in the day is one thing. Frying up 24 pieces of chicken while everyone hungrily waits for dinner on a school night is quite another. It was not simple! It was not easy! And also I forgot that only one of the big burners on the stove works properly, and the other one just stays on high and burns everything, and the other two are tiny and useless. So, that’s why not. 

I don’t have regrets, though. But I’m starting much earlier in the day, next time. I more or less followed this recipe, except that I dredged the milk-soaked chicken in regular flour seasoned with salt, pepper, garlic powder, and paprika. I have to admit, it was frrrrrreaking delicious. 

I over cooked it somewhat, so the outside wasn’t exactly beautiful, but it was tasty as heck, the meat was juicy, and all the kids said it was great and I should make it again. So that’s a win! Here’s my unbeautiful but tasty plate:

As you can see, I also made garlic mashed potatoes that were kind of not great. They were very small potatoes and I was rushing, so I decided not to peel them, which works okay if you are going to mash them very thoroughly, which I did not. Oh well. I make mashed potatoes infrequently enough that the kids consider them a treat and were happy to have them. Here’s the recipe, if you want to do it right:

Jump to Recipe

I also made a few dozen biscuits that turned out pretty well.

I have a reliable biscuit recipe that calls for cream of tartar and egg, and the biscuits come out rich and fluffy, with a fragile, buttery crust.

Jump to Recipe

Overall a popular meal. Gravy would have been great, but I just ran out of time. I also wished I had some sauteed spinach, but again, time. 

THURSDAY
Leftover fried chicken, fries, corn

I was planning (well, “planning”) Greek chicken something something yogurt sauce I dunno, but there was a lot of fried chicken left over, so we just picked up some frozen fries, heated up some frozen corn, and had chicken again. 

You can see that the coating adhered nicely, even unto the second day, so I’ll definitely stick with this recipe next time. Maybe even make some gravy.

FRIDAY
Quesadillas, chips, salsa

And then, like I said, apparently it is Friday! At least that’s what it says here. And now I’m headed to the windowsill. 

Print

Garlic parmesan mashed potatoes

Ingredients

  • 5-6 lbs potatoes
  • 8-10 cloves garlic, peeled and smashed
  • 8 Tbsp butter
  • 1-1/2 cups milk
  • 8 oz grated parmesan
  • salt and pepper

Instructions

  1. Peel the potatoes and put them in a pot. Cover the with water. Add a bit of salt and the smashed garlic cloves.

  2. Cover and bring to a boil, then simmer with lid loosely on until the potatoes are tender, about 25 minutes.

  3. Drain the water out of the pot. Add the butter and milk and mash well.

  4. Add the parmesan and salt and pepper to taste and stir until combined.

Print

moron biscuits

Because I've been trying all my life to make nice biscuits and I was too much of a moron, until I discovered this recipe. It has egg and cream of tartar, which is weird, but they come out great every time. Flaky little crust, lovely, lofty insides, rich, buttery taste.

Ingredients

  • 6 cups flour
  • 2 Tbsp sugar
  • 1 tsp salt
  • 8 tsp baking powder
  • 1 tsp cream of tartar
  • 1-1/2 cups (3 sticks) butter, chilled
  • 2 eggs
  • 2 cups milk

Instructions

  1. Preheat oven to 450.

  2. In a bowl, combine the flour, sugar, salt, baking powder, and cream of tartar.

  3. Grate the chilled butter with a box grater into the dry ingredients.

  4. Stir in the milk and egg and mix until just combined. Don't overwork it. It's fine to see little bits of butter.

  5. On a floured surface, knead the dough 10-15 times. If it's very sticky, add a little flour.

  6. With your hands, press the dough out until it's about an inch thick. Cut biscuits. Depending on the size, you can probably get 20 medium-sized biscuits with this recipe.

  7. Grease a pan and bake for 10-15 minutes or until tops are golden brown.

What’s for supper? Vol. 267: The ramens of the day

Cozy foods this week! Brussels sprouts! Some fish sauce comparison! Amusing tricks with lemon! The rediscovery of fennel! And more. Come see what we ate. 

Despite my excitement, I didn’t get around to using my new foley mill last week, for applesauce or anything else. We do go to an apple orchard; we did not pick apples from our own tree yet. I did buy a second single-use appliance, though: One of those cast iron apple slicer and peelers that clamps onto the counter and does everything with a crank. Pretty ingenious. 

The kids like to put apple slices on their ham and cheese sandwiches, so this will probably get regular use, beyond just the production of tasty, tasty apple peels

We are really slipping as a family, though. In the past, we would have been knee deep in denuded onions, potatoes, and baseballs,  with little peels of doll heads all over the floor. Now we’re just, “tee hee, I can peel all the apples I want.” We’re slipping.

SATURDAY
Hot dogs and chips

An extremely drivey day that started out with a Saturday morning alarm and two loads of cars through the drive-thru flu shot clinic, and kept going like that. Benny had a pal over, Damien cooked hot dogs on the grill, and we had a campfire and roasted marshmallows. I did buy a skeleton. We haven’t settled on a ludicrous display for the year, but we now have two fully posable skeletons. 

SUNDAY
Salad with chicken, feta, walnuts, cranberries

Sunday was the day we chose to go apple picking. We’ve gotten pretty good at planning day trips. Damien cooked the chicken after Mass, and we had the kids make their Monday lunches and do their evening chores in the afternoon, so when we got home late and full of apples and smelling faintly of goat poo, all we had to do was eat the prepped food and slither into bed. Truly, the greatest organizational hack of all, though, is to not have a baby or a toddler. Nothing beats it. Also, let people go apple picking in their pajamas if they want. 

I myself wore a sweater and leggings, which are pajamas. As I mentioned, we are slipping. (If you care to see our apple picking photos, they are here.)

The dinner we prepped was salad with roast chicken, toasted walnuts (toast on a pan in the oven for a few minutes or, even easier, in the microwave for a few minutes), feta cheese, and dried cranberries. I had mine with wine vinegar. 

Decent and filling. I feel like there was some kind of bread component, but maybe I’m confused.

MONDAY
Meatloaf, mashed potatoes, roast honey balsamic Brussels sprouts with walnuts

My big secret with meatloaf is only to make it a few times a year, so it doesn’t become an emotional burden. The other thing I struggle with, with meatloaf, is the desire to get cute with it. I want to make adorable little meat muffins, and I know nobody wants that, even though I feel like deep down they would enjoy it. 

Or I start pulling out my silicone pans

or I start felling sculptural, and we end up with meat horrors

Or, not pictured, giant meat boobies. It’s just . . . you give me big hunks of raw material, and I want to create. Anyway, this time I just made three big loaves, that’s it. That’s what kind of month it’s been. Here. Here’s yer meat. 

It’s a serviceable recipe, though, as long as you don’t underseason it.

Jump to Recipe

I use red wine and Worcestershire sauce inside and ketchup outside, and it has a pretty good savor. It would make good leftover sandwiches, but that doesn’t fit into my current calorie arrangement, so the leftovers are just hulking in the fridge, awaiting their doom. And who isn’t. 

We also had ten pounds of mashed potatoes, which I meant to make as garlic parmesan mashed potatoes

Jump to Recipe

but I just plain forgot, so they were just plain with milk and butter and salt

and I also forgot how dang long it takes potatoes to cook, so we had supper pretty late.

I also had four pounds of Brussels sprouts, first of the season. They turned out swell, with very little effort. I stemmed and halved them, spread them in a pan, and drizzled them with olive oil and honey, and some balsamic vinegar, pepper and kosher salt, and then – aha! – tossed in a few handfuls of chopped walnuts, and roasted it under the broiler. 

I don’t know why I have two photos of this, but here you are. 

To think that I spent most of my life not knowing about roasted vegetables. You throw a few nuts in there, and it’s almost a meal in itself. Thank you, Aldi, for cheap nuts. 

TUESDAY
Banh mi, pineapple

I have, in the past few years, tried banh mi from various places, and mine is the best. It just is. I recommend mine. I’ve also tried making my same recipe with various meats, and it always tastes the same as very cheap pork, because the sauce is just that powerful. 

Jump to Recipe

I use a lightly toasted baguette with plenty of plain mayo. I put out sriracha mayo for anyone who wants it, but for me, there are enough other spicy elements. Pork, sweet pickled carrots, plain cucumbers, plenty of cilantro, a few jalapeños, and that’s it. It’s just the best sandwich going. 

Here’s the recipe for pickled carrots, which I may fiddle with. It’s a bit sweet.

Jump to Recipe

I served pineapple on the side because I got confused. It was supposed to be for Wednesday, but I had already started cutting it up, so it was too late. 

I also used a different kind of fish sauce in the sauce this time, and it was just as savory and salty and weird, but the smell wasn’t eye-watering. I mean, my eyes were a little concerned, but they weren’t absolutely streaming. Fish sauce is made by mixing anchovies with salt and then I guess letting it sit in giant fermentation vats for several months, and then collecting the runoff, or something? I haven’t looked into this deeply. Anyway, I’m drinking more. 

Now you know everything I know. The less stinky sauce was considerably cheaper, too. 

WEDNESDAY
Pork ramen

I cleverly timed this so we would have leftover vaguely Asian sandwich fixings from Tuesday to top the ramen on Wednesday. Oh, I’ve got a few tricks up my sl– ope, nope, sorry, that’s a carrot. Damn shredded carrots got everywhere. I’m not joking, it was terrible. 

So we just had a big pot of ramen, and I cooked up some boneless pork ribs in sesame oil and sloshed on a little soy sauce toward the end

and sliced them up. I considered messing around with some garlic and brown sugar, but then I remembered how lazy I am.

Also set out soft boiled eggs, cucumbers and carrots from the previous day, some nori, pea shoots, crunchy noodles, sesame seeds, and all the various sauces I could find that seemed like they came from the right hemisphere. 

I do like this meal, and it’s so easy and cheap. I think the most expensive part was the nori.

Top view. Dive in!

 

 

 

 

 

 

 

THURSDAY
Ina Garten’s roast chicken with carrots and fennel

Damien was in charge of Thursday’s meal, and he went for this spectacular roast chicken and vegetable dish. The chickens are stuffed with garlic, lemon, and thyme, and wow, can you taste it. It’s so juicy and absolutely packed with flavor, not to mention hilarious to look at. 

Hello, lemons! The chickens get roasted on a bed of vegetables, and I think Damien made a separate platter of just vegetables so there would be plenty. I always forget about fennel in between having this dish, and it’s so good. It’s like all the best parts of onion and cabbage, but it takes up other flavors very nicely. People describe fennel as having a licorice-like taste, and I guess it does, but I don’t like licorice (or anise), and I like fennel a lot. It’s just sort of fancy and peasant-y at the same time, sort of elegant and cozy, juicy and crunchy. I don’t know. Don’t even get me started about the carrots. 

This is a very fine meal, very cheering on a gloomy, rainy day. We served it with plenty of baguettes and soft butter to sop up the lovely lemony juices. 

Look at that beautiful fennel, so elegant, so cozy.

FRIDAY
Grilled cheese

Finally Friday. Kind of a draggy week. Just a lot of covid tests and . . . I don’t have to tell you, the same nonsense everyone is dealing with. Everything is medium terrible and I feel medium guilty for not managing it better. Whatever. We live to grill another day. My stupid hip is still endlessly healing up from ??mysterious non injury maybe arthritis?? so I’m on day 2 of a yoga program. It’s this one, which is on Amazon Prime, if you’re interested. It’s not too woo woo, and she’s pretty good at explaining what you’re actually supposed to be doing with your parts. Then at the end she’s like “and now we will pray to honor the body” and I’m like “sorry toots, gotta shower and get to adoration” and I boop it off. 

 

Print

Meatloaf (actually two giant meatloaves)

Ingredients

  • 5 lbs ground beef
  • 2 lbs ground turkey
  • 8 eggs
  • 4 cups breadcrumbs
  • 3/4 cup milk OR red wine
  • 1/4 cup Worcestershire sauce

plenty of salt, pepper, garlic powder or fresh garlic, onion powder, fresh parsley, etc.

  • ketchup for the top
  • 2 onions diced and fried (optional)

Instructions

  1. Preheat oven to 450

  2. Mix all meat, eggs, milk, breadcrumbs, and seasonings together with your hands until well blended.

  3. Form meat into two oblong loaves on pan with drainage

  4. Squirt ketchup all over the outside of the loaves and spread to cover with spatula. Don't pretend you're too good for this. It's delicious. 

  5. Bake for an hour or so, until meat is cooked all the way through. Slice and serve. 

 

Print

Garlic parmesan mashed potatoes

Ingredients

  • 5-6 lbs potatoes
  • 8-10 cloves garlic, peeled and smashed
  • 8 Tbsp butter
  • 1-1/2 cups milk
  • 8 oz grated parmesan
  • salt and pepper

Instructions

  1. Peel the potatoes and put them in a pot. Cover the with water. Add a bit of salt and the smashed garlic cloves.

  2. Cover and bring to a boil, then simmer with lid loosely on until the potatoes are tender, about 25 minutes.

  3. Drain the water out of the pot. Add the butter and milk and mash well.

  4. Add the parmesan and salt and pepper to taste and stir until combined.

5 from 1 vote
Print

Pork banh mi

Ingredients

  • 5-6 lbs Pork loin
  • 1/2 cup fish sauce
  • 3/4 cup sugar
  • 1 minced onion
  • 1/2 head garlic, minced or crushed
  • 2 tsp pepper

Veggies and dressing

  • carrots
  • cucumbers
  • vinegar
  • sugar
  • cilantro
  • mayonnaise
  • Sriracha sauce

Instructions

  1. Slice the raw pork as thinly as you can. 

  2. Mix together the fish sauce ingredients and add the meat slices. Seal in a ziplock bag to marinate, as it is horrendously stinky. Marinate several hours or overnight. 

  3. Grill the meat over coals or on a pan under a hot broiler. 

  4. Toast a sliced baguette or other crusty bread. 

 

5 from 1 vote
Print

quick-pickled carrots and/or cucumbers for banh mi, bibimbap, ramen, tacos, etc.

An easy way to add tons of bright flavor and crunch to a meal. We pickle carrots and cucumbers most often, but you can also use radishes, red onions, daikon, or any firm vegetable. 

Ingredients

  • 6-7 medium carrots, peeled
  • 1 lb mini cucumbers (or 1 lg cucumber)

For the brine (make double if pickling both carrots and cukes)

  • 1 cup water
  • 1/2 cup rice vinegar (other vinegars will also work; you'll just get a slightly different flavor)
  • 1/2 cup sugar
  • 1 Tbsp kosher salt

Instructions

  1. Mix brine ingredients together until salt and sugar are dissolved. 

  2. Slice or julienne the vegetables. The thinner they are, the more flavor they pick up, but the more quickly they will go soft, so decide how soon you are going to eat them and cut accordingly!

    Add them to the brine so they are submerged.

  3. Cover and let sit for a few hours or overnight or longer. Refrigerate if you're going to leave them overnight or longer.

What’s for supper? Vol. 264: Banger? I barely mashed ‘er

With an audible wrenching sound, I have forced myself to start cooking real meals again, even though we are fully back in school and having to set alarms in the morning and everything. Well, with a few exceptions, like Damien cooking and us buying pizza. Well, I made a few things, anyway. Look, I found my potato masher, and now you have to look at my sausage pictures. 

SATURDAY
Athens pizza

I remember when I used to think that people who went to the Saturday vigil Mass were technically not sinning, but rrreeallly, I mean my goodness, maybe if they just tried a little bit harder, they could make it to actual Sunday morning Mass like a real Catholic. 

Ehh, sorry about that. Anyway, we decided to go to Saturday Mass for the sole purpose of being able to sleep in on Sunday, and then we decided to go out for pizza after Mass for the sole purpose of I don’t wanna cook. I forgot it was some kind of community art festival, and this band had set up across the street in front of a tire store. Lena went over and asked them to play Wonderwall, but they pretended not to hear, which was not very Freebird of them. 

SUNDAY
Chicken quesadillas

I was working on my pallet garbage enclosure all day, and Damien shopped for and cooked dinner, and installed the faucet in the bathroom sink and caulked the vanity into place. I know it sounds like I’m coming out way ahead here, but consider: My husband has allowed — nay, encouraged — all the children to pronounce it “kwassadillas.” They also say “gwack-a-mole.”

MONDAY
Burgers and brats, clams, chips, onions three ways

Labor day! I love Labor Day, because you get to go, “Workers are important; go, unions!” and then you’re all set to have a day off, and you don’t have to carefully arrange your attitude and make sure you’re celebrating properly or enjoying your hamburger in a fashion that’s appropriate to the season or something. Damien grilled up a bunch of burgers, brats, and clams. Oh man, the smells. The smells!

The brats, he boils in beer and onions and then grills. He also fries up a bunch of onions, and also chops up a bunch of raw onions. We just like onions, okay? There are also onions in the clams. 

Here’s the clam recipe, which works with all kinds of shellfish:

Jump to Recipe

TUESDAY
Honey garlic pork ribs, rice, tangy cucumber salad

The pork rib recipe was a real “ship of Theseus” situation. You’re supposed to brine the pork (which is supposed to be chops, not ribs) for 24 hours, then pepper it, then cook it in a low oven for an hour, then pan sear it with this lovely sauce. I ended up brining them, yes, but then broiling, then pouring the sauce over the meat and finishing cooking it covered it foil. It was tasty and juicy, but of course it lacked any kind of glaze. Also I uh ran out of honey and chucked in a bunch of orange marmalade, and used white wine instead of sake. Don’t own a probe thermometer. Sauce never did thicken up. Didn’t even consider garnishing with thyme. And it was kind of undercooked so I had to put it in the microwave. Whatever! You don’t know me! It had a nice sweet, garlicky flavor and just about everyone who likes pork liked it, and I made plenty of rice, which I only burned a little bit. 

I served it with a tangy cucumber salad, which turned out a little more vinegary than was strictly necessary, because as previously mentioned, I was pretty low on honey, and I also couldn’t find my sesame oil, so that made it considerably less flavorful than it might have been.

Jump to Recipe

It’s a nice simple salad, though, and tastes sophisticated and refreshing along with something savory. Just don’t skimp on the honey. 

WEDNESDAY
Bangers and mash with onion sauce, cheesy pretzel bites

The day started off damp and dark, with a shivery, chilly mist enveloping the world. Brr, I thought, how perfect would it be to welcome my family home at the end of the day to a huge platter of steamy, hearty sausages smothered in creamy, garlicky mashed potatoes topped with a rich, savory onion gravy. The only flaw in my plan was that, by the time dinner time rolled around, it was in the high 70’s, sunny, and humid. OH WELL, TOO BAD. EAT YOUR TATERS. 

I made ten pounds of mashed potatoes, intending to make garlic parmesan mashed potatoes,

Jump to Recipe

but unable to find the parmesan cheese. 

I more or less followed this recipe for onion gravy, except I used even more corn starch than it called for and it still didn’t thicken up properly. This is my cross to bear. My gravies don’t thicken. 

I also made several boxes of frozen pretzel bites stuffed with pepper jack cheese from Aldi, which were exactly as advertised — chewy and sour on the outside, melty and salty inside.

Pretty tasty hot, pretty un-tasty as soon as they cooled down. 

THURSDAY
Grilled ham and cheese, chips, broccoli and carrots

Around 6 PM, my kitchen was full of gigantic adult children shouting at each other about how disappointed they were about how the movie Candyman ended, which caused me to burn half the sandwiches. Not my fault. 

I, virtuous, skipped the chips and just ate vegetables (drowned in french onion dip).

The kids asked me why some of the sandwiches didn’t have ham in them, and I just stared at them, bug-eyed, and shrugged like I couldn’t even believe they would ask such a dumb question. It actually was a perfectly reasonable question, but on the other hand, let’s see how they like it! Ha ha! 

FRIDAY
Shrimp lo mein

It’s been a while since we’ve had lo mein. It’s been . . . lo these meiny months. I don’t know. Some of the kids said they didn’t really like it, and I said what should I make instead, and they said wah wah wah, so I’m making lo mein. (Actually they suggested tuna noodle casserole, which I just don’t like making, so there.)

I cut up some peppers and red onion and scallions, and cleaned the shrimp, and any minute now I’m going to get up off my bed of pain and make some sauce. Then all I have to do is boil up the noodles before supper and we’ll have a lovely little meal to throw together. I really love lo mein, and was delighted to discover what a simple recipe it is.

Jump to Recipe

You can put in whatever vegetables and proteins you like. Here’s one with shrimp and sugar snap peas: 

And that’s my story.

 

Print

Grilled clams or mussels in wine sauce

Ingredients

  • 1 white or red onion
  • 2 Tbsp olive oil
  • 1/2 tsp red pepper flakes
  • live clams or mussels
  • salt and pepper
  • 3 cups white wine
  • 2 sticks butter
  • 1/2 cup lemon juice

Instructions

  1. Prepare sauce: Coarsely chop the onion and sautee it in the olive oil with the red pepper flakes. Add salt and pepper. 


  2. Add two sticks of butter and let them melt. Add the wine and lemon juice. 

  3. Light the fire and let it burn to coals. While it's burning down, sort and clean the shellfish, discarding any damaged or dead ones. (If they're open, tap them. If they don't close, they're dead. If they're closed, they're fine.)

  4. Lay shellfish on grill until they pop open. The hotter the fire, the shorter the time it will take - five minutes or more. 

  5. Add shellfish to sauce and stir to mix. 

5 from 3 votes
Print

spicy cucumber salad

A spicy, zippy side dish that you can make very quickly. 

Ingredients

  • 3-4 cucumbers, sliced thin (peeling not necessary)
  • 1/4 cup rice vinegar or white vinegar
  • 1+ tsp honey
  • 1 tsp sesame seeds
  • 1 tsp sesame oil
  • 1/2 tsp red pepper flakes
  • 1/4 tsp kosher salt

Optional:

red pepper, diced

  • 1/2 red onion diced

Instructions

  1. Mix all ingredients together. Serve immediately, or chill to serve later (but the longer you leave it, the softer the cukes will get)

 

Print

Garlic parmesan mashed potatoes

Ingredients

  • 5-6 lbs potatoes
  • 8-10 cloves garlic, peeled and smashed
  • 8 Tbsp butter
  • 1-1/2 cups milk
  • 8 oz grated parmesan
  • salt and pepper

Instructions

  1. Peel the potatoes and put them in a pot. Cover the with water. Add a bit of salt and the smashed garlic cloves.

  2. Cover and bring to a boil, then simmer with lid loosely on until the potatoes are tender, about 25 minutes.

  3. Drain the water out of the pot. Add the butter and milk and mash well.

  4. Add the parmesan and salt and pepper to taste and stir until combined.

 

Print

basic lo mein

Ingredients

for the sauce

  • 1 cup soy sauce
  • 5 tsp sesame oil
  • 5 tsp sugar

for the rest

  • 32 oz uncooked noodles
  • sesame oil for cooking
  • add-ins (vegetables sliced thin or chopped small, shrimp, chicken, etc.)
  • 2/3 cup rice vinegar (or mirin, which will make it sweeter)

Instructions

  1. Mix together the sauce ingredients and set aside.

  2. Boil the noodles until slightly underdone. Drain and set aside.

  3. Heat up a pan, add some sesame oil for cooking, and quickly cook your vegetables or whatever add-ins you have chosen.

  4. Add the mirin to the pan and deglaze it.

  5. Add the cooked noodles in, and stir to combine. Add the sauce and stir to combine.